It’s never too early or two late to enjoy a cup of coffee. And in honor of National Irish Coffee Day coming up on January 25th, we’re passing along a couple of Irish coffee recipes, one with and one without liquor, courtesy of KRUPS, the leader in coffee makers and kitchen appliances.

TRIVIA: On a cold, wet day in 1942 weary travelers found their way to a small airport in southwest Ireland and to a restaurant run by chef Joe Sheridan. To warm his guests, he served them hot coffee, spiked with whiskey and topped with whipped cream. The passengers asked if the beverage was Brazilian coffee. Sheridan responded that it was Irish coffee. Travel writer, Stanton Delaplane, brought Irish coffee to the United States 10 years later.

Preparation
In a saucepan, heat the whisky then incorporate the light brown sugar in order to dissolve it.
Pour the mixture into a glass and pour the espresso on top.
Lightly whisk the cream and arrange it carefully on top of the drink.

Preparation
Pour the espresso and leave to cool.
In a mixing bowl, beat the egg yolks with the icing sugar until pale and creamy. Incorporate the mascarpone.
Beat the egg whites into very stiff peaks.
Carefully incorporate the egg whites into the mascarpone mixture.
Flavor the cooled espresso with the whisky.
Peel the apples. Cut into small cubes and cook in the frying pan with the butter and sugar for around 5 minutes.
Place a spoonful of the dulce de leche into the base of each glass.
Dip the sponge fingers into the coffee, and line the base of the glasses.
Fill the glasses by alternating a layer of mascarpone cream and a layer of caramelized apples, ending with a layer of cream.
Sprinkle with bitter cocoa powder and set aside in the refrigerator.
You should ideally prepare the tiramisu 24 hours in advance.

Photo (above) by Frettie: Making of Irish coffee on Coffee Right in Brno, Czech Republic.